Chicken and Cherries Jubilee C/P

2 broiler fryers, (2 1/2 lbs. each)*
2 tbsp. butter
salt and pepper
1 can bing cherries, pitted (1 lb.)
1 cup chili sauce
2 chicken bouillon cubes or
2 tsp. chicken stock base
1/4 cup pale dry sherry

2 tbsp. cornstarch
2 tbsp. water
3 tbsp. brandy or cognac, warmed

1. *Use breasts, thighs an drumsticks only. For a dramatic party dish; flame chicken and cherries at the table.

2. Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon cubes. Cover, Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat.

3. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter, Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken.
Makes 10 to 12 servings.

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